Italian Grandma’s Cake

Italian Grandma’s Cake  or Torta della Nonna is a classic, beloved Italian dessert known for its delicate balance of a buttery pastry crust, creamy lemon-scented custard, and a topping of toasted pine nuts and powdered sugar. It’s rich but not heavy, and incredibly nostalgic for many Italian families.

 Italian Grandma’s Cake (Torta della Nonna)

🍰 Components:

1. Pasta Frolla (Italian shortcrust pastry)

2. Crema Pasticcera (Lemon pastry cream)

3. Topping: Pine nuts & powdered sugar

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🥧 Ingredients:

For the Pastry (Pasta Frolla):

• 2 1/4 cups (280g) all-purpose flour

• 1/2 cup (100g) sugar

• 1/2 cup (115g) unsalted butter, cold and cubed

• 2 egg yolks + 1 whole egg

• Zest of 1 lemon

• Pinch of salt

For the Pastry Cream (Crema Pasticcera):

• 2 cups (500ml) whole milk

• 1/2 cup (100g) sugar

• 4 egg yolks

• 1/4 cup (30g) cornstarch

• Zest of 1 lemon (in strips, not grated)

• 1 teaspoon vanilla extract (optional)

For the Topping:

• 1/4 cup (30g) pine nuts

• Powdered sugar (for dusting)

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👩‍🍳 Instructions:

1. Make the Pastry Dough:

1. In a bowl, mix flour, sugar, lemon zest, and salt.

2. Add cold butter and rub it into the flour until the mix is crumbly.

3. Add egg yolks and whole egg. Mix until it comes together into a dough.

4. Wrap in plastic and chill for 30–60 minutes.

2. Make the Pastry Cream:

1. In a saucepan, heat milk and lemon zest until just below boiling. Turn off and let it infuse for 10 minutes.

2. In another bowl, whisk egg yolks with sugar until pale. Add cornstarch and mix well.

3. Slowly pour warm milk (remove zest first) into egg mix, whisking constantly.

4. Return to heat and cook over medium, stirring constantly, until thickened (about 5–7 minutes).

5. Remove from heat, stir in vanilla, and let cool completely with plastic wrap touching the surface to prevent a skin.

3. Assemble the Cake:

1. Preheat oven to 350°F (175°C).

2. Roll out 2/3 of the dough and line a buttered 9-inch (23cm) tart pan.

3. Fill with the cooled pastry cream.

4. Roll out remaining dough and place on top like a pie crust (or make a lattice, or leave open-faced).

5. Sprinkle pine nuts on top.

4. Bake:

• Bake for 35–40 minutes, or until golden brown.

• Let cool completely, then dust with powdered sugar.

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📝 Tips:

• Chill the pastry cream well before assembling.

• Lightly toast the pine nuts before baking for extra flavor.

• Keeps well in the fridge for 3 days. Best served chilled or at room temperature.